Roasted Delicata Squash & Kale Salad

Ingredients

salad:

  • 12 oz kale washed and chopped

  • avocado oil (or olive oil) and sea salt for massaging the kale

  • 2 delicata squash

  • 2 med/large apples cored and sliced into 1/2” slices

  • 3/4 tsp ground cinnamon

  • 1 cup pecans

  • 2/3 cup Dried cranberries 

dressing:

  • 2 medjool dates softened or 2 Tbsp Maple Syrup

  • 3 Tbsp water

  • 3 Tbsp apple cider vinegar

  • 2 tsp mustard

  • 1/2 tsp cinnamon

  • 1/4 tsp sea salt fine grain, or to taste

  • 1/8 tsp black pepper or to taste

  • 1/3 cup avocado oil or light olive oil

Instructions

for the squash:

  1. Preheat your oven to 425° and line a large baking sheet with parchment paper. Wash the squash Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.

  2. Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer.

  3. Place in preheated oven and roast for 25-30 minutes, flipping after 15 minutes or so. Once they appear golden brown and crisp, remove from the oven.

apples and pecans:

  1. Spread out the apple slices on a large parchment lined baking sheet and sprinkle with the cinnamon. Roast in the preheated oven (below or above the squash for 7-9 minutes or until tender.

  2. After 5 minutes, sprinkle the pecans over the apples and continue to roast 2-4 minutes, watching the pecans to avoid burning.

for the dressing:

  1. Place all dressing ingredients in a small high speed blender until smooth. Set aside until ready to serve.

arrange the salad:

  1. Place the chopped kale in a large bowl and drizzle with 1-2 Tbsp oil and sprinkle with sea salt. Massage the kale for several minutes until you reach desired texture.

  2. Layer the kale with the roasted delicata squash, apples, pecans, and the dried cranberries. Toss with the dressing before serving. Keep leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe adapted from paleorunningmomma